Blueberry custard puddings
Satisfy your sweet tooth with this dietitian-approved, low-kilojoule dessert that's also great for bones!
Serves: 6
Time to make: 15 mins , plus 1 hr chilling
Hands-on time: 10 mins
Ingredients
- ½ cup reduced-fat milk
- 375ml can light evaporated milk
- 2 tablespoons custard powder
- ¹⁄³ cup sugar
- 1 teaspoon vanilla bean paste
- ²⁄³ cup reduced-fat plain yoghurt
- 1¹⁄³ cups frozen blueberries
Instructions
1 Place milks, custard powder, sugar and vanilla bean paste in a bowl, whisking to combine. Transfer mixture to a saucepan and cook, stirring constantly, over medium heat for 5 minutes or until thickened.
2 Remove pan from heat and allow custard to cool slightly. Add half the yoghurt, stirring to combine.
3 Divide three quarters of the blueberries among six serving glasses. Pour over half the custard, sprinkle over remaining berries, then top with remaining custard. Chill glasses in fridge for at least 1 hour or until custard is set.
4 When ready to serve, remove from fridge and serve topped with remaining yoghurt.
Nutrition Info (per serve)
-
Calories 141cal
-
Kilojoules 588kJ
-
Protein 7.7g
-
Total fat 0.5g
-
–Saturated fat 0.3g
-
Carbohydrates 26.3g
-
–Sugars 25.5g
-
Dietary fibre 0.7g
-
Sodium 87mg
-
Calcium 250mg
-
Iron 0.2mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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